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Restaurant General Training

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. describe the filet mignon sandwich
Lettuce (3oz.) dressing (1oz.) carrots (1/2oz.) cabbage (1/2oz.) tomato (1 wedge) croutons (5-6)
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cooked to order - black on outside

2. recommended steak for lean - naturally tender
Filet mignon
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
One minute - and four minutes

3. Ribeye
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Cool center - red interior
One minute - and four minutes

4. How is our signature prime rib prepared?
Seasoned - seared - and slow roasted
Cool center - red interior
9 shrimp with one sidekick
4 minutes

5. 3 tools for selling
Jack
Ribeye
Quat sanitizer bucket
Think drink - dinner menu - outsert

6. All steak are __________ cut daily by our chefs and grilled over _____________
When a guest is underage - when a guest is visibly intoxicated
As soon as possible - 2 minutes at most
9oz.-11oz. lobster - 1 1/2oz. butter
Hand - OPEN FLAME

7. How is hot tea prepared?
Quat sanitizer bucket
The choice method is suggesting between two high end items
.50
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling

8. what kind of steak do we serve?
Above 140 degrees
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
Soda - lemonade - ice or hot tea - coffe and milk
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor

9. what size is the prime rib on the lunch prime rib sandwich and it is topped with what
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
7oz. - 3oz. of mushrooms
As soon as possible - 2 minutes at most

10. recommended steak for hearty and robust
Maximum of 3 plates
New york strip
The suggestive nod is nodding your head up and down while suggesting an item
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

11. filet mignon
.50
Hot - Slightly pink center
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Below 40 degrees

12. 5 juices we carry
Warm - Pink Center
Quat sanitizer bucket
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Orange juice - cranberry - pineapple - grapefruit - tomato

13. 5 juices we carry
As soon as possible - 2 minutes at most
Orange juice - cranberry - pineapple - grapefruit - tomato
Eight
Eight

14. new york strip
Red through - very cool center
F -Feel - L -Look - A -Ask - G -Give back
Quat sanitizer bucket
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz

15. what kind of steak do we serve?
Cooked to order - black on outside
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
1) prepare yourself 2) prepare your area 3) prepare your information
All food must be stored 6 inches above ground level.

16. large lobster tail entree comes in what sizes? and how much melted butter
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
As soon as possible - 2 minutes at most
9oz.-11oz. lobster - 1 1/2oz. butter
Maximum of 3 plates

17. what cheese comes on the bacon burger
Filet mignon
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Hot - fully cooked throughout
Cheddar

18. top sirloin
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
HOT FOOD HOT!

19. what cheese comes on the bacon burger
A minimum of 21 days
12-16oz.
Cheddar
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.

20. describe the filet mignon sandwich
Warm - Pink Center
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions
Cooked to order - black on outside
4 minutes

21. when food is dropped server should check back in __________ and ___________after the first check up
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands
Cooked to order - black on outside
Quat sanitizer bucket
One minute - and four minutes

22. When is it against the law to serve alcohol?
6oz.
Eight
4 minutes
When a guest is underage - when a guest is visibly intoxicated

23. new york strip
Hot - Slightly pink center
2 bites
Hearty and robust - perfect balance of flavor - texture and tenderness - 12oz - 14 oz
F -Feel - L -Look - A -Ask - G -Give back

24. 3 steps to guest ready preparation
Warm Center - Red throughout
1) prepare yourself 2) prepare your area 3) prepare your information
HOT FOOD HOT!
Above 140 degrees

25. broken glass is thrown in what color bucket?
Cooked to order - black on outside
7oz. - 3oz. of mushrooms
Red
4 minutes

26. How long should you wash your hands for?
20 seconds.
New york strip
A way to monitor guest behavior in order to withhold responsible alcohol services.
5 oz of tenderloin - on a baguette - with chipotle mayo - topped with cheddar cheese - red peppers and onions

27. 6 entrees included in the high noon feast
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
When a guest is underage - when a guest is visibly intoxicated
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.
Jack

28. What is the traffic light system?
The choice method is suggesting between two high end items
A way to monitor guest behavior in order to withhold responsible alcohol services.
Lean and naturally tender - with a mild flavor and fine grained texture. (most tender steak) - 6oz - 8 oz
7oz. - 3oz. of mushrooms

29. sampler plater includes...
Cooked to order - black on outside
Above 140 degrees
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
2 potato skins - 3 cocktail shrimp - 6 garlic zucchini - 3-4 chicken tenders

30. At what temperature should hot food be kept?
Cool center - red interior
Above 140 degrees
Hand - OPEN FLAME
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop

31. for coffee we serve _______ creamers on a ___________ plate.
.50
Flour - three
2 - 6''
Warm - Pink Center

32. What is the suggestive nod method for up selling
Seasoned - seared - and slow roasted
1) prepare yourself 2) prepare your area 3) prepare your information
Midwestern - Corn-fed - U.S.D.A. - Black Angus choice beef.
The suggestive nod is nodding your head up and down while suggesting an item

33. All towels should be kept in?
Well marbled(fat) tender juicy. most flavorful steak - 12oz - 16 oz
Quat sanitizer bucket
Hawaiian avalanche - strawberry delight - bottled water - fountain beverages - raspberry strawberry lemonade - mango raspberry ice tea - ruby red limeade - blackberry ginger ale - root beer float
Flour - three

34. #1 priority in the restaurant?
6oz.
6oz.
Re-fires and Remakes.
The suggestive nod is nodding your head up and down while suggesting an item

35. chicken and filet cobb come with How many oz. of meat?
6oz.
A minimum of 21 days
45 minutes
Cool center - red interior

36. Medium
Warm - Pink Center
Filet mignon
Below 40 degrees
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

37. adding a sidekick cost an extra?
18 to 24 months
$2.09
Warm - Pink Center
The suggestive nod is nodding your head up and down while suggesting an item

38. high noon feast includes the beverages choices of...?
6oz.
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
Filet mignon
Soda - lemonade - ice or hot tea - coffe and milk

39. 6 entrees included in the high noon feast
Penne - 3 cheese Alfredo
Cool center - red interior
F -Feel - L -Look - A -Ask - G -Give back
Prime rib - filet mignon - salmon - new york 10oz. - top and prawns - top and lob.

40. beverage and bread should be delivered within ___________ appetizers delivered within __________
7oz. - 3oz. of mushrooms
6oz.
Think drink - dinner menu - outsert
4 minutes - 10 minutes

41. 60 minute dinner pace in 5 steps are?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Red
Penne - 3 cheese Alfredo

42. What is the maximum plates a server is allowed to carry?
A minimum of 21 days
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
Maximum of 3 plates

43. steak quesadilla comes with a _________ tortilla - _________green onions
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
Flour - three
1) clear tables 2) reset tables 3) take dirty dishes 4) stock bus stations 5) maintain clean dinning floor
Naturally lean and firm with a BOLD meaty flavor - 8oz - 11oz

44. recommended steak for lean firm bold meaty flavor
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
18 to 24 months
Above 140 degrees
Top sirloin

45. 2 sizes of the ribeye
2 - 6''
New york strip
12-16oz.
Above 140 degrees

46. five steps of dinner guest service pace
6oz.
4 minutes - 10 minutes
8oz. prime - 6oz. filet - 8oz. top - 9-11oz. lobster - 5 fried shrimp - 4grilled shrimp
1) greet and welcome 2) drink/bread/appetizer order 3)entree order/appetizer drop 4)entree drop 5)dessert/payment

47. All towels should be kept in?
Quat sanitizer bucket
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
Cut from end of prime rib - usually fully cooked -
Above 140 degrees

48. what are a few thing to prevent cross contaminating food?
$2.09
Above 140 degrees
The suggestive nod is nodding your head up and down while suggesting an item
Raw and cooked food separate - never stack glass dishes - hold utensils by handles - never touch food with bare hands

49. How is hot tea prepared?
Greet guest - beverage/bread - appetizer delivery - entree order - app drop - entree delivery - dessert - check drop
1) place one tea bag in coffee mug 2) pour hot water over tea bag 3) let steep for 5 min. Always bring a new tea bag when refilling
2 bites
Maximum of 3 plates

50. fire grilled chicken come in what size?
Re-fires and Remakes.
3.6oz. lobster tail - 4 prawns - 3 steaks for the steak/seafood roundups
As soon as possible - 2 minutes at most
2 - 6oz. chicken breast